When you hear astaxanthin's name, many people may ask: Is it extracted from shrimp? This name is because this substance was first found in shrimp shells, so it is called astaxanthin. In addition to the bodies of shrimp and crabs, salmon, flamingo feathers, and wild duck egg yolks appear red because they contain natural astaxanthin. However, the astaxanthin content in shrimp shells is only 0.04%, which is very low. What we eat now is extracted from algae: Haematococcus Pluvialis, and its astaxanthin content reach 1.5~3%.
Astaxanthin is a kind of carotenoid, and it is also the highest-level product of carotenoid synthesis. It is the most potent antioxidant in nature, and it has also been proved to be more than 700 kinds of human body needs—the most nutritious of the antioxidants.
It forms a layer of electron network around cell molecules; this electron network can attract neighbouring cells by Free radicals from molecules, which draw electrons free from them, thereby neutralizing many types of free radicals.
After it rains, small puddles will form in which a type of algae called Haematococcus Pluvialis grows. When the rain dries up, and the living conditions are not suitable, it slowly dries up and "dies". Scientists were surprised to find that even after 40 years, some of the "dead" algal cells can be revived when the conditions are right. After research, it was found that its cells were covered with a thick layer of red material. This red material maintained the activity of the cells and allowed the cells to be "revived" after 40 years of dormancy. This red material is natural astaxanthin.
